Lunar New Year Noodle Soup
Cozy Up with Shiitake Miso Noodle Soup: A Bowl of Umami Goodness
As the days get shorter and the weather cools, there’s nothing quite like a warm, nourishing bowl of soup. Today, we’re sharing a recipe for Shiitake Miso Noodle Soup that’s packed with flavor, incredibly comforting, and surprisingly easy to make. This isn’t just any noodle soup; it’s a deep dive into umami, the savory fifth taste, thanks to the combination of shiitake mushrooms and miso paste.
This recipe leans heavily on building a flavorful broth. We start with a generous base of vegetables – onion, fennel, celery, and carrots – and simmer them with shiitake stems and ginger for a full hour. This long simmer extracts maximum flavor, creating a rich, complex foundation for the soup. The addition of dulse (or kombu) adds a subtle oceanic depth, while tamari and rice vinegar provide a balanced savory-sweetness.
What truly sets this soup apart is the miso. Miso paste, made from fermented soybeans, is a cornerstone of Japanese cuisine. It adds a unique depth of flavor and a healthy dose of probiotics. We recommend using either white or red miso, adjusting the amount to your preference.
Finally, the soup is finished with your favorite cooked noodles, a quick addition of raw vegetables for a bit of crunch, and a delightful array of toppings like avocado, sesame seeds, and chili oil. It’s a customizable bowl of goodness that’s perfect for a weeknight dinner or a cozy weekend lunch.
Why You’ll Love This Soup:
- Flavorful Broth: The long simmer time creates a deeply flavorful and satisfying broth.
- Umami-Rich: Shiitake mushrooms and miso paste combine for an explosion of umami.
- Customizable: Add your favorite noodles and toppings to create a personalized bowl.
- Nourishing: Packed with vegetables and probiotics, this soup is good for the body and soul.
Frequently Asked Questions:
- What is miso? Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji. It comes in various colors and flavors, ranging from mild and sweet to bold and savory.
- Can I use different vegetables? Absolutely! Feel free to substitute or add other vegetables like spinach, kale, or bok choy.
- What kind of noodles should I use? Rice noodles, udon, or ramen all work well in this soup. Choose your favorite!
- Can I make this soup ahead of time? Yes! The broth can be made ahead of time and stored in the refrigerator for up to 3 days. Add the noodles and fresh vegetables just before serving.
- What does dulse taste like? Dulse has a slightly salty, smoky, and umami-rich flavor. If you can’t find it, kombu is a good substitute.
Get ready to warm up with a bowl of this incredible Shiitake Miso Noodle Soup! It’s a recipe you’ll return to again and again.
Shiitake Miso Noodle Soup
Ingredients
- 1 large yellow onion sliced
- 1 bunch fennel stalks roughly chopped or kept long
- 2 stalks celery roughly chopped
- 2 large carrots roughly chopped
- 1 cup shiitake stems save caps for soup
- few scallions
- 2 cloves garlic
- 1 inch ginger knob
- 8-10 cups water
- 4 tablespoons white or red miso heaping
- 2 tablespoons rice vinegar
- 2 tablespoons tamari
- handful dulse leaves OR 1 sheet kombu
- to taste sea salt
- 1 cup broccoli florets
- 1 cabbage sliced
- 1 cup shiitake mushroom caps sliced
- to taste avocado
- to taste chopped scallions
- to taste toasted sesame seeds
- to taste chili oil or crisp
- as desired cooked noodles rice, udon or ramen
Instructions
- Add all vegetables, shiitake stems and ginger to a pot with water. Bring to a boil then simmer for about an hour.
- After an hour, add dulse, tamari and rice vinegar. Simmer for another 15 minutes.
- Strain and return clear broth to pot. Mix in miso until dissolved.
- Add your favorite raw vegetables to hot broth to quickly cook for about two minutes.
- Plate your favorite cooked noodles, top with avocado, sesame seeds, chili oil and enjoy.
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